Moroccan Mint Cooler

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Moroccan Mint Cooler Yum
There is nothing more invigorating on a humid afternoon than this refreshing Morocco-inspired Mint Tea Cooler. Combining tart lemons, sweet brown sugar, fresh aromatic mint and thirst-quenching tea, this delicious mix tantalises the taste buds, while hinting at the exotica of Morocco. Perfect as a palette cleanser or after meal treat, serve your cooler from an authentic Moroccan tea set, for an easy yet impressive delivery.
Instructions
  1. Fill a saucepan with water
  2. Add two tablespoons of brown sugar and bring to the boil.
  3. Turn off the heat and add your tea bag. Allow the tea to steep for three minutes before removing the tea bag.
  4. Add lightly crushed mint leaves
  5. Add the juice of two lemons
  6. Chill mixture
  7. Run a lemon slice around edge of your Moroccan tea glasses, then dip the rims in the remaining brown sugar
  8. Fill your Moroccan tea glasses half full with crushed ice.
  9. Pour your mint tea cooler over the ice
  10. Garnish with a lemon slice and a sprig of mint Serve any remaining mint tea cooler from a traditional Moroccan tea-pot.

Gatsby Cocktail: Basil Gin Fizz

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Gatsby Cocktail: Basil Gin Fizz Yum
The 1920s was the era of prohibition. It was illegal to drink alcohol, yet ironically more was drunk than ever before. Americans sneakily brewed and sold their own beverages on the black market, and it became in vogue to drink exotic and exciting cocktails. Gin, in particular was hugely popular during bootlegging times, and many people actually made it at home in their bath tubs!So, in celebration of The Great Gatsby film release, here is Alison at Home’s Head of Product Development and former mixologist Erika Foster’s modern twist on a 1920s favourite- a Basil Gin Fizz. All you need now is a dazzling dress to wear whilst sipping it...
Instructions
  1. In the bottom of a chilled, tall glass muddle the basil with the elderflower and lemon juice.
  2. Fill the glass to the top with ice and then add the gin.
  3. Stir with a stir stick to fully incorporate the elderflower into the gin.
  4. Top with the club soda.
  5. Serve with a stir stick and garnish as desired.

Father’s Day Gourmet Beef Burgers

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Father's Day Gourmet Beef Burgers Yum
What better to impress your dad with this Father’s Day than a gourmet burger? Perfect for popping on the BBQ or under the grill, these are really easy to make and taste delicious with sweet potato wedges or skin-on chips.
Instructions
  1. Preheat your grill to medium heat or light your BBQ.
  2. Finely chop the onion, garlic cloves, parsley and gherkin.
  3. Place all of these ingredients plus the mince, mustard, yolk, herbs and chilli flakes into a large bowl and season with salt and pepper.
  4. Mix well.
  5. Shape the mixture into 8 burgers and brush with oil.
  6. Cook on the BBQ or in a grill.
  7. Serve on a soft sesame seed bun with your choice of toppings. A slice of beef tomato, lettuce, caramelised onion and a chunk of fresh avocado would work wonderfully, as well as a dollop of lemon mayonnaise.
  8. Hold together with a wooden skewer for a professional look

Salmon, Dill and Creme Fraiche Tartlets

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Salmon, Dill and Creme Fraiche Tartlets Yum
It is June, so it seems only right that Alison at Home should bring you a recipe which is perfect for picnicking. These precious little tartlets are so simple to make and have a beautifully delicate flavour. So lay out your picnic blanket, pour the prosecco and enjoy.
Course Big Bites
Servings
Ingredients
For the Pastry
For the Filling
Course Big Bites
Servings
Ingredients
For the Pastry
For the Filling
Instructions
For the Pastry
  1. Sift the flour into a large bowl and mix with a pinch of salt.
  2. Add the butter in cubes, and rub together until you have fine crumbs.
  3. Add the milk and bind.
  4. Lightly flour a surface, and knead the mixture until you have a smooth dough.
  5. Roll the dough out thinly and place over a tin with room for 8 tarts, approx 4’ across.
  6. Prick the pastry and leave to chill in the fridge for half an hour.
  7. Preheat your oven to 200C.
  8. Bake the pastry cases blind with grease proof for 10 minutes, and then without the paper for 6 minutes, or until golden brown.
For the Filling
  1. Season the salmon.
  2. Cook in olive oil over a medium heat for 3 minutes on each side, until cooked through.
  3. Once cooked, leave to one side and beat the creme fraiche and eggs in a bowl until smooth.
  4. Mix in the dill, salt and spring onions.
  5. Sprinkle the salmon into the pastry cases.
  6. Pour over the egg mixture and cook in the oven for 20 minutes.

Virgin Strawberry Daiquiri

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Virgin Strawberry Daiquiri Yum
Sometimes you just fancy a special drink, but whether you are an expectant mother or simply prefer to abstain from alcohol the options can be limited. So here is a fresh, summery and beautifully coloured virgin Strawberry Daiquiri recipe which will do the job just nicely. Better yet, it can be blitzed and ready to pour in a matter of moments. Serve in a jam jar for an on-trend and rustic look.
Course Sweet Things
Servings
Ingredients
Course Sweet Things
Servings
Ingredients
Instructions
  1. Add the lime juice, sugar and strawberries to the crushed ice
  2. Blend until smooth
  3. Pour into a jam jar or your favourite glass
  4. Garnish with an extra strawberry or any fruit of your choice.

Mini Scones

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Mini Scones Yum
Who doesn't enjoy a fresh, home-made scone? Not only are they so easy and cheap to make, they are also simply scrumptious. They may not be the most delicate of foods, but this recipe suggests using smaller cutters to create mini scones which can be elegantly served on Alison at Home’s Concerto tray table with afternoon tea. We prefer them fresh from the oven, with a dollop of clotted cream and a good quality (or home-made) raspberry jam. Yum!
Course Sweet Things
Servings
Ingredients
Course Sweet Things
Servings
Ingredients
Instructions
  1. Preheat your oven to 220 C.
  2. Sift the flour, salt and sugar into a bowl.
  3. Rub in the butter using the tips of your fingers only, until the mixture resembles fine breadcrumbs.
  4. Combine the ingredients in a large mixing bowl until it creates a soft dough.
  5. Lightly flour your work surface, and knead the dough.
  6. Roll out or use your hands to pat down the mixture, and cut using small pastry cutters or the top of an espresso cup.
  7. Grease and lightly flour baking parchment, and place on the little cut outs of dough.
  8. Lightly brush with milk and bake for 10 minutes or until a golden brown.
  9. Cool on a wire rack or eat whilst still warm with clotted cream and a preserve of your choice.

Gourmet Breakfast in Bed: Waffles

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Gourmet Breakfast in Bed: Waffles Yum
We wouldn't necessarily encourage eating waffles for breakfast everyday, but we all deserve a lazy breakfast in bed as an occasional treat. At Alison at Home, we can't think of anything more luxurious to nibble whilst cosied up in bed than warm waffles washed down with fresh coffee.The effort of emerging from your cocoon may seem great, but once you have a bite of these deliciously fluffy yet crisp goodies you will realise it was so worth it. Don't feel guilty...enjoy!
Course Big Bites
Servings
Ingredients
Course Big Bites
Servings
Ingredients
Instructions
  1. Preheat your waffle iron
  2. Mix the flour, baking powder, salt and sugar in a large bowl.
  3. Using a separate bowl beat the eggs then stir in the melted butter, butter and vanilla.
  4. Pour the milk mixture into the flour and beat until blended.
  5. Using a ladle, pour the batter into the waffle iron.
  6. Cook until golden and then serve immediately with your favourite preserve or maple syrup and a fresh coffee.

Chocolate Covered Strawberries

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Chocolate Covered Strawberries Yum
Here at Alison at Home, we’re partial to a sneaky square or two of chocolate every now and again, with 70 per cent dark chocolate being a particular favourite. Not only is this snack a real treat for the taste buds, but it’s also surprisingly good for you. Dark chocolate is considered to be the healthiest of all chocolate, containing flavonoids and phytochemicals which help to lower blood pressure. It’s also said that a cup of hot chocolate helps to fight dementia and depression, since chocolate causes a euphoric feeling thanks to the mood-improving chemical, phenylethylamine 123 (PEA). To make delivishly delicious dark chocolate covered strawberries for your special someone this Valentine’s Day, choose a block of your favourite dark chocolate and follow these simple steps.
Instructions
  1. Break up the chocolate into small squares and place in a glass bowl.
  2. Boil some water in a saucepan and place the glass bowl on top of the saucepan.
  3. Simmer the water gently, taking care that the heat is not too high so it burns the chocolate.
  4. Stir the chocolate from time to time, maintaining an even consistency.
  5. Once all the chocolate has melted evenly, turn off the heat and take care when placing the hot glass bowl down.
  6. Take a strawberry on a prong and coax in the chocolate, leaving the leaf attached and uncoated at the top.
  7. Repeat this with all of your strawberries.
  8. Leave them to cool and harden.

Moussaka

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Moussaka Yum
Inspired by Alison's recent trip to Greece, we've brought you a traditional Greek recipe-Moussaka. This dish is perfect for family gatherings or entertaining friends as it can be made in one big bowl and served in the middle of the table. Absolutely delicious.
Course Big Bites
Cuisine Greek
Servings
Ingredients
For the Lamb Sauce
For the White Sauce
Course Big Bites
Cuisine Greek
Servings
Ingredients
For the Lamb Sauce
For the White Sauce
Instructions
  1. Heat some oil in a large frying pan, and cook the onions and garlic until browned.
  2. Combine with the mince and heat for about 4 minutes.
  3. Add the red wine, canned tomatoes, tomoato puree, oregano and cinnamon.
  4. Gently simmer for 35 minutes, stirring occasionally to prevent from sticking.
  5. Whilst this simmers, slice the aubergines and brush with oil.
  6. In a frying pan, fry the aubergine until browned on both sides.
  7. Lay half of the aubergine slices over the base of a shallow ovenproof dish. Season well.
  8. Once the lamb sauce is ready, remove the cinnamon stick and spoon half over the aubergines.
  9. Add the remaining aubergines and add the other half of the lamb sauce.
  10. Preheat your oven to 200C.
  11. For the white sauce, melt the butter in a pan then stir in the flour and cook for one minute.
  12. On a low heat, gradually beat in the milk until the mixture starts to thicken-this should take about ten minutes.
  13. Add the cheese and nutmeg and season.
  14. Allow to cool slightly, and then beat in the eggs.
  15. Pour the white sauce over the lamb and bake in the oven for 35 minutes until a delicious golden brown.

Shortbread Lollipops

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Shortbread Lollipops Yum
In honour of Edinburgh Fringe Festival Alison at Home brings you a classic Scottish recipe with a modern twist- shortbread lollipops. These melt in the mouth biscuits are enormously easy to make, taste delightfully buttery and look fantastic. The addition of a dollop of filling and a lollipop stick also gives them a contemporary twist that kids and adults alike will love. So get making and enjoy!
Course Sweet Things
Cook Time 20-25 Minutes
Servings
Ingredients
Course Sweet Things
Cook Time 20-25 Minutes
Servings
Ingredients
Instructions
  1. Pre-heat oven to 170C.
  2. Cream together the sugar and butter until pale and creamy.
  3. Sift in the flour and cornflour.
  4. Combine the mixture thoroughly being careful not to overwork it too much.
  5. Roll out onto a floured counter until approximately 50mm thick.
  6. Using the top of a cup or a cutter, cut the mixture into an even number of circles.
  7. Using a knife, gently carve lines all around the circles to decorate.
  8. Add a generous teaspoon of jam or nutella to the middle of half of the circles.
  9. Attach a stick onto each.
  10. Enclose the jam/nutella and stick with another circle and press around the edges to cement the two together.
  11. Bake for 20-25 minutes on a tray lined with baking parchment or greaseproof paper.
  12. Enjoy!

Organic Mushroom Risotto

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Organic Mushroom Risotto Yum
As Autumn approaches, the Alison at Home team has been dreaming of hearty, warming dishes which are both simple to make and mouth watering. Being Zero Waste Week, we also wanted to bring you a recipe which allows you to use those ingredients in your fridge or cupboard which might be thrown away, and we couldn’t think of a dish which embodied all of these qualities more than risotto.This mushroom risotto recipe also encourages you to use organic ingredients which are both better for you, and the environment. The term can be a little confusing, but essentially organic food is food which is produced using environmentally and animal friendly methods from organic farms. There are no chemical additives in organic food, and the animals enjoy the very highest welfare standards with plenty of access to fields.So if you fancy, then where possible try and use organic produce for this comforting recipe, and feel free to throw in other ingredients lingering in your fridge which you think could complement the dish. Enjoy!
Course Big Bites
Servings
Ingredients
Course Big Bites
Servings
Ingredients
Instructions
  1. Soak the porcini mushrooms in hot water for 10 minutes.
  2. Once soaked, drain the mushrooms well.
  3. Gently heat the oil in a large pan, and add the onion and garlic.
  4. Fry for 3 minutes or until the onions are softened.
  5. Add the chestnut mushrooms and fry for a further 3 minutes, until browned.
  6. Once browned, stir in the rice.
  7. Add the wine on a gentle heat, constantly stirring until the liquid has been absorbed.
  8. Allow the mixture to simmer, and slowly ladle in some of the stock whilst stirring until the liquid has been absorbed and the rice is plump.
  9. Chop the porcini mushrooms.
  10. Add these along with the parsley, butter, salt and pepper to the risotto mixture. Shave some parmesan over the top and serve.

Peppermint Hot Chocolate

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Peppermint Hot Chocolate Yum
When it's cold and wet outside, we all need a little something to cheer us up. So embrace this season by making this delicious peppermint hot-chocolate. Not only does it taste great, it looks suitably festive too.
Course Sweet Things
Servings
Ingredients
Course Sweet Things
Servings
Ingredients
Instructions
  1. Break the chocolate into chunks and place in a pan.
  2. Add the milk.
  3. Gently heat, stirring until all the chocolate has melted.
  4. Continue heating until the milk is steaming.
  5. Remove from the heat and stir in the cream.
  6. Pour the hot chocolate into mugs, and add sugar to taste.
  7. Hang a candy cane on the side of the mug, allowing as much of the peppermint to dissolve into the mixture as you desire.
  8. Sip and enjoy!